Dried mushrooms are a staple in our pantry and easily re-hydrate for this savory lean entrée.
(modified from original recipe from Cooking Light)
Serves 4
- 1 cup (1 ounce) dried porcini mushrooms
- 1 ½ cup boiling water
- 1 (1 pound) pork tenderloin, trimmed of excessive fat and cut crosswise into 8 pieces
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried rosemary)
- ¾ teaspoon kosher salt
- 1 garlic clove, crushed
- 2 teaspoons olive oil
- 1 teaspoon unsalted butter
- ¾ cup red onion, diced
- ½ cup dry Marsala or Madeira
- 1 cup fat-free, reduced sodium chicken broth
Combine mushrooms and boiling water in a bowl. Cover and let stand for 30 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup liquid. Finely chop the mushrooms.
Place each piece of pork between 2 sheets of heavy-duty plastic wrap and pound to ½ inch thickness using a meat mallet or small heavy skillet (Note: the cooking times below are based on ½ inch thickness so you will need to cook longer if the pieces are thicker). Sprinkle both sides of pork with pepper.
Combine rosemary, salt, and crushed garlic in a small bowl; mash with a fork into a paste. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add garlic paste; sauté 30 seconds. Add pork; cook for 2 to 3 minutes on each side. Remove pork from pan. Add onion to pan; sauté 5 minutes or until tender. Add chopped mushrooms and Marsala, and cook for 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cook until reduced to 1 ½ cups (about 10 to 15 minutes). Reduce heat to medium low. Return pork to pan; cook 3 to 5 minutes or until thoroughly heated.
Nutritional Info/Serving: 219 Calories, Fat 5 g, Protein 25 g, Carbs 9 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Green, 1 tsp
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